Heat butter and oil over medium-high heat, add shallot stir 1-2 min add bulgur, stir toasting 2-3 min, add broth, bay leaf and big pinch of salt and pepper, bring to boil, stir cover and turn heat down to low for 15 min. Turn off heat let it sit another 10 min covered. Fluff with fork.
Heat a few tsp good olive oil with Aleppo pepper and herbs over medium heat add celery, onion, leek, carrots and garlic, salt and pepper cook until soft 3-5 min, add kale and parsley big pinch of salt and stir, add everything else except lemon, bring to a boil then turn down to simmer 15-20 min until lentils are cooked, adding a little water if needed to cover all veg. Once everything is soft, squeeze lemon and taste for salt and pepper adding more if needed. Remove bay leave and thyme sprigs.
Serve over bulgur, top with toasted pinenuts, Parmesan cheese and Calabrian chili paste.